In a large saucepan, combine the sugar and water. Bring mixture to a boil over medium heat. Add corn syrup and cook for 5 to 7 minutes. When the mixture reaches 238 degrees on a candy thermometer, pour it into the bowl of an electric mixer; let cool 1 minute. Set the bowl over the ice and let syrup cool about 15 minutes, to 110 degrees.

Using the paddle attachment on the mixer, mix the syrup on medium speed for at least 10 minutes. The syrup will change from a yellowish to a white, sticky liquid that eventually thickens into a paste. Once it does, add the vanilla and salt. Remove the paste from the bowl; knead it a little with your hands.

Refrigerate the fondant for about 20 minutes. Then separate it into three batches. Apply a few drops of orange food coloring to the first batch; knead well to mix. Add yellow food coloring to the second; leave the third white.

Assemble the classic candy corn triangles with a plump ball of orange fondant on the bottom, a smaller ball of white in the center and a small ball of yellow at the top. Dip your finger in water and rub the pieces lightly, then press them together to form the triangle shape. Chill 20 minutes to set.

Not all kids who play baseball are uniformed with fancy script across their chests, traveling to $1,000 instructional camps and drilled how to properly hit the cut-off man. Some kids just play to play.